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The Infamous tri tip...

post #1 of 6
Thread Starter 

The tri tip, overrated?

 

Most of my coworkers do not even know what it is. I have seen them pull a culotte muscle out and call it tri tip. Culotte is the top cap meat from the top sirloin butt.

 

A muscle section out of the peeled knuckle (sirloin tip) is the tri tip.

 

I am more of a traditional cut person. Too many shops around here are cutting steaks out of primal that is normally used for roasts and giving them fancy names. They even get articles in the newspaper announcing these "NEW TENDER CUTS OF BEEF"

 

 

 

 

Tell me how you have dealt with this "mystery meat".

post #2 of 6

Love me some good tri-tip.  chunky sea salt, rough ground pepper, olive oil, splash of soy and wooster sauce let it sit and marinade for an hour or two at room temp. then hit the grill with it or a broiler rack, crispy seared outside and you get to enjoy med-rare at the thick end and medium at the tip.  I grew up with this cut of beef in California.

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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 6

Please don't forget the garlic and to cook over an oak fire.

 

Also, best eaten with salsa (pico de gallo, not that stuff from "New York City") and ranch beans.

 

Now we're talking mid-coast CA BBQ!

post #4 of 6

I loooove tri-tip. IMO it's more underrated than overrated. One of the easiest/best way to prepare it is to rub it "Santa Maria style" with garlic powder, salt and pepper, and grill it until rare/medium rare. Don't forget to rest it for a while, the tri-tip is quite a juicy cut. Then slice against the grain.

post #5 of 6

Most supermarkets misname and give fancy names to all sub primal cuts of meat. Ex. California roast? = chuck .. London Broil a blade or chuck steak?= A true London broil is Flank and Flank only.

Silver Round steak?= They cut from bottom round(tough) Mom and Pop steaks= Cube steaks 

pounded or run thru a jac machine ,could be anything.

Chopped beef 80/20   70/30   90/10 this is just fat content not including water weight  which is in most cases added. Don't trust any of them I always tell people in all my years I have never met a poor butcher.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 6
Thread Starter 
Quote:
Originally Posted by Gunnar View Post

Love me some good tri-tip.  chunky sea salt, rough ground pepper, olive oil, splash of soy and wooster sauce let it sit and marinade for an hour or two at room temp. then hit the grill with it or a broiler rack, crispy seared outside and you get to enjoy med-rare at the thick end and medium at the tip.  I grew up with this cut of beef in California.


I had to LOL.

 

A couple was looking at our beef section and were appeared to be lost. I approached them first. They said they had just moved from CA and were looking for tri tip. We ordered some for them, but we do not carry it as a regular item.

 

I had heard an old school butcher speak of this about 25 yrs ago.

 

The flat iron steak seemed to make a comeback recently. 

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